Kim Chi Mac & Cheese Recipe | Barilla for Professionals USA

Ingredients

• Napa cabbage, quartered
• rice flour
• 1 ½ c Korean chili flakes (gochugaru)
• sugar
• chives
• 1 ½ oz grated garlic
• Thai yellow curry powder
• shredded carrots
• 1 ½ c kosher salt + 2/3 c kosher salt
• daikon radish, shredded
• fine sea salt
• fish sauce
• 1 ½ tsp grated fresh ginger
• chopped Spanish onion
• doenjang
• ½ c water
• Kim Chi Mornay Sauce (Yield 4 ½ c):
• unsalted butter
• ¾ c Kim Chi, chopped very fine, juice reserved
• finely chopped Spanish onion
• ¼ c all-purpose flour
• ½ c reserved Kim Chi juice plus Miso Broth
• cooked mashed sweet potatoes
• grated Parmesan or Pecorino
• roasted garlic
• gochujang paste
• 2 ½ c whole milk, at room temperature
• soft sharp cow’s milk cheese
• ½ tsp fresh lemon juice
• Gochujang Panko (Yield 1 c):
• salted butter
• gochujang dust
• panko bread crumbs
• ¼ tsp mustard powder
• Crispy Kale (Yield 4-6 servings):
• ½ c torn kale pieces or baby kale leaves
• Cooking Spray
• Barilla Frozen® Cellentani, thawed
• Gochujang Panko
• Kim Chi Mornay Sauce, warmed
• As needed snipped garlic chives